Spinach and Eggplant Lasagna Roll Ups

• cups any tomato sauce (homemade or bottled)↗3
• Japanese eggplants or 4 small eggplants, halved crosswise then sliced into slices 1/4 inch thick↗4
• (5 -6 ounce) bag pre washed Baby Spinach1
• tablespoons olive oil↗3
• garlic clove, chopped↗1
• teaspoon salt↗1⁄4
• teaspoon black pepper↗1⁄2
• lb ricotta cheese↗1
• large egg yolk, beaten↗1
• cup grated parmesan cheese1⁄2
• lasagna noodles (not no boil)↗8

Step-by-step instructions

1. 1

   Heat oven to 450 dgrees.

2. 2

   Toss eggplant slices with olive oil garlic 1/2 tsp salt, and 1/4 tsp pepper.

3. 3

   Arrange in single layer on oiled baking sheet.

4. 4

   Bake until tender, about 12 minutes, tuning once.

5. 5

   Cook spinach in boiling salted water for 2 minutes.

6. 6

   Drain in colander.

7. 7

   When cool enough to handle,squeeze excess water end chop finely.

8. 8

   Mix together Ricotta cheese, egg yolk, spinach and parmesan, add 1/4 tsp salt and pepper, mix well.

9. 9

   Cook lasangne noodles as directed on package, until tender.

10. 10

    Drain and rinse with cold water.

11. 11

    Spoon two cups tomato sauce into 13 by 9 baking dish.

12. 12

    lay out lasagne noodles on work surface, spread 1/3 cup filling over each noodle, cover with slice of eggplant.

13. 13

    Roll up each noodle and arrange seam side down over tomato sauce.

14. 14

    Brush top of noodles with water, and spoon remaining tomato sauce down middle of each roll.

15. 15

    Cover tightly with foil.

16. 16

    Bake in 350 degree oven about 20 minutes.

17. 17

    Serve with a mixed green salad.